1 pack silken tofu
2 heaping teaspoons of natural peanut butter
½ cup + 3 tablespoons organic cane sugar
¼ cup cocoa powder
¼ cup almond or rice milk + ¼ extra
Add tofu, peanut butter, sugar, milk, and cacoa powder to a blender or food processor.
Blend mixture until combined and creamy. Add extra rice milk if mixture is too thick.
Divide mixture between four ramekin dishes.
Cover ramekins with saran wrap and allow to chill for at least two hours or overnight.